Full-text resources of PSJD and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl

PL EN


Preferences help
enabled [disable] Abstract
Number of results

Journal

2015 | 60 | 3 | 469-473

Article title

Oxidative stability of the lipid fraction in cookies – the EPR study

Content

Title variants

Languages of publication

EN

Abstracts

EN
Cookies are a group of convenient food products that are popular among consumers. They may contain high amounts of fats, which can be prone to oxidation. To retard the oxidative deterioration, synthetic and natural antioxidants may be added. Herb and spice extracts can be sources of natural biologically active substances with antioxidant activity. In this work, electron paramagnetic resonance spectroscopy was used to monitor the lipid oxidation in cookies with rosemary and thyme extracts subjected to the storage in elevated temperature. It was shown that thyme extract can be used as a natural antioxidant source for the preparation of bakery products, while the rosemary extract should be used with care in fat-rich products exposed to high temperatures.

Publisher

Journal

Year

Volume

60

Issue

3

Pages

469-473

Physical description

Dates

published
1 - 7 - 2015
received
24 - 9 - 2014
accepted
30 - 1 - 2015
online
6 - 8 - 2015

Contributors

  • Department of Physical Chemistry, Faculty of Pharmacy, Medical University of Warsaw, 1 Banacha Str., 02-097 Warsaw, Poland, Tel./Fax: +48 22 572 0950
  • Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, Poland
  • Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), 159C Nowoursynowska Str., 02-776 Warsaw, Poland

References

  • 1. Grosso, N. R., & Resurreccion, A. V. A. (2002). Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. J. Food Sci., 67(4), 1530–1537. DOI: 10.1111/j.1365-2621.2002.tb10317.x.[Crossref]
  • 2. Sasaki, Y. F., Kawaguchi, S., Kamaya, A., Ohshita, M., Kabasawa, K., Iwama, K., Taniguchi, K., & Tsuda, S. (2002). The comet assay with 8 mouse organs: results with 39 currently used food additives. Mutat. Res. Genet. Toxicol. Environ. Mutagen., 519(1/2), 103–119. .[Crossref]
  • 3. Labrador, V., Fernandez-Freire, P., Martin, J. M. P., & Hazen, M. J. (2007). Cytotoxicity of butylated hydroxyanisole in Vero cells. Cell. Biol. Toxicol., 23, 189–199.[Crossref][WoS]
  • 4. Boskou, D. (2006). Sources of natural antioxidants. Trends Food Sci. Technol., 17, 505–512.
  • 5. Kuhlmann, A., & Röhl, C. (2006). Phenolic antioxidant compounds produced by in vitro. Cultures of rosemary (Rosmarinus officinalis) and their anti-inflammatory effect on lipopolysaccharide-activated microglia. Pharm. Biol., 44(6), 401–410. DOI: 10.1080/13880200600794063.[Crossref]
  • 6. Shan, B., Cai, Y.-Z., Brook s, J. D., & Corke, H. (2007). The in vitro antibacterial activity of dietary spice and medicinal herb extracts. Int. J. Food Microbiol., 117(1), 112–119. .[Crossref]
  • 7. Chun, S.-S., Vattem, D. A., Lin, Y.-T., & Shetty, K. (2005). Phenolic antioxidants from clonal oregano (Origanum vulgare) with antimicrobial activity against Helicobacter pylori. Process. Biochem., 40(2), 809–816. .[Crossref]
  • 8. Ulkowski, M., Musialik, M., & Litwinienko, G. (2005). Use of differential scanning calorimetry to study lipid oxidation. 1. Oxidative stability of lecithin and linolenic acid. J. Agric. Food Chem., 53(23), 9073–9077. DOI: 10.1021/jf051289c.[Crossref]
  • 9. Chen, Z. Y., Ratnayake, W. M. N., & Cunnane, S. C. (1994). Oxidative stability of flaxseed lipids during baking. J. Am. Oil Chem. Soc., 71(6), 629–632. DOI: 10.1007/bf02540591.[Crossref]
  • 10. Calligaris, S., Manzocco, L., Kravina, G., & Nicoli, M. C. (2007). Shelf-life modeling of bakery products by using oxidation indices. J. Agric. Food Chem., 55(5), 2004–2009. DOI: 10.1021/jf063004h.[WoS][Crossref]
  • 11. Papadimitriou, V., Sotiroud is, T. G., Xenakis, A., Sofikiti, N., Stavyiannoudaki, V., & Chaniotakis, N. A. (2006). Oxidative stability and radical scavenging activity of extra virgin olive oils: An electron paramagnetic resonance spectroscopy study. Anal. Chim. Acta, 573/574, 453–458. .[Crossref]
  • 12. Velasco, J., Andersen, M. L., & Skibsted, L. H. (2004). Evaluation of oxidative stability of vegetable oils by monitoring the tendency to radical formation. A comparison of electron spin resonance spectroscopy with the Rancimat method and differential scanning calorimetry. Food Chem., 85(4), 623–632. .[Crossref]
  • 13. Pingret, D., Durand, G., Fabiano-Tixier, A.-S., Rockenbauer, A., Ginies, C., & Chemat, F. (2012). Degradation of edible oil during food processing by ultrasound: Electron paramagnetic resonance, physicochemical, and sensory appreciation. J. Agric. Food Chem., 60(31), 7761–7768. DOI: 10.1021/jf301286f.[WoS][Crossref]
  • 14. Kozłowska, M., Laudy, A. E., Starościak, B. J., Napiórkowski, A., Chomicz, L., & Kazimierczuk, Z. (2010). Antimicrobial and antiprotozoal effect of sweet marjoram (Origanum majorana L.). Acta Sci. Pol., Hortorum Cultus, 9(4), 133–141.
  • 15. Kozłowska, M., Żbikowska, A., Gruczyńska, E., Żontała, K., & Półtorak, A. (2014). Effects of spice extracts on lipid fraction oxidative stability of cookies investigated by DSC. J. Therm. Anal. Calorim., 118(3), 1697–1705. DOI: 10.1007/s10973-014-4058-y.[Crossref][WoS]
  • 16. Folch, J., Lees, M., & Stanley, G. H. S. (1957). A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem., 226(1), 497–509.
  • 17. Stoll, S., & Schweiger, A. (2006). EasySpin, a comprehensive software package for spectral simulation and analysis in EPR. J. Magn. Reson., 178(1), 42–55. DOI: 10.1016/j.jmr.2005.08.013.[Crossref]
  • 18. Janzen, E. G., & Blackburn, B. J. (1968). Detection and identification of short-lived free radicals by an electron spin resonance trapping technique. J. Am. Chem. Soc., 90(21), 5909–5910. DOI: 10.1021/ja01023a051.[Crossref]
  • 19. Jerzykiewi cz, M., Ćwieląg-Piasecka, I., & Jezierski, A. (2013). Pro- and antioxidative effect of α-tocopherol on edible oils, triglycerides and fatty acids. J. Am. Oil Chem. Soc., 90(6), 803–811. DOI: 10.1007/s11746-013-2227-y.[Crossref][WoS]

Document Type

Publication order reference

Identifiers

YADDA identifier

bwmeta1.element.-psjd-doi-10_1515_nuka-2015-0083
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.